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Main dishes

Pork and Lentil Soup

Pork and Lentil Soup recipe
Recipe and Photo by: Better Homes and Gardens
Pork and Lentil Soup is called that because pork and lentil beans are the main ingredients. But let's face it: The bacon makes it awesomely delicious.
time
prep:
30 min
total:
1 hr
servings
total:
8 main-dish servings

What You Need

10
cups  water
8
 ounces lean boneless pork, cut into 1/2-inch cubes
2
cups  chopped onion
1-1/2
cups  chopped carrot
1-1/3
cups  lentils, rinsed and drained
1
cup  chopped celery with leaves
2
tablespoons  instant beef bouillon granules
1-1/2
teaspoons  dried marjoram leaves, crushed
1
 teaspoon dried basil, crushed
1/4
 teaspoon pepper
1/8
 teaspoon ground cumin
1
 bay leaf
1
 6-ounce can tomato paste
 Crisp-cooked bacon, coarsely chopped (3 to 4 slices)

Make It

1. In a 4-1/2-quart Dutch oven combine all ingredients except tomato paste and bacon. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Remove from heat. Remove bay leaf. Stir in the tomato paste and bacon. Continue to cook, covered, for 10 minutes more or until lentils and vegetables are tender. Makes 8 main-dish servings.

Kraft Kitchens Tips

Make Ahead
After cooking the first 20 minutes, stir in tomato paste but not bacon. Transfer soup to two-2-quart freezer containers. Seal, label, and freeze up to 3 months. When ready to serve, transfer one portion of frozen soup to a large saucepan. Cover and cook over medium heat for 35 to 40 minutes or until bubbly, stirring occasionally to break up mixture. Sprinkle bacon over each serving. Makes 8 main-dish servings (two 4-serving portions).
K:63183v0:148104     Copyright - © [1994-2013] Meredith Corporation
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